OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics
Hongbin Lin, Shiqi Liao, Zesu Zhou, et al.
Food Research International (2024) Vol. 183, pp. 114202-114202
Closed Access | Times Cited: 7
Hongbin Lin, Shiqi Liao, Zesu Zhou, et al.
Food Research International (2024) Vol. 183, pp. 114202-114202
Closed Access | Times Cited: 7
Showing 7 citing articles:
Advances in High-Resolution Mass Spectrometry-Based Metabolomics: Applications in Food Analysis and Biomarker Discovery
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
(2024)
Open Access | Times Cited: 1
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
(2024)
Open Access | Times Cited: 1
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
Open Access | Times Cited: 1
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2108-2108
Open Access | Times Cited: 1
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed Access
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed Access
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
Danyu Yan, Qi Qi, Linpei Liu, et al.
Food Research International (2024) Vol. 197, pp. 115311-115311
Closed Access
Danyu Yan, Qi Qi, Linpei Liu, et al.
Food Research International (2024) Vol. 197, pp. 115311-115311
Closed Access
Untargeted metabolomics unravels the effects of ginkgolide B-producing Lactiplantibacillus plantarum and co-induced fermentation of ginkgo kernel juice and their underlying vascular endothelial cell protection activity
Anthony Pius Bassey, Yu Zhang, Han Wu, et al.
Food Research International (2024) Vol. 197, pp. 115168-115168
Closed Access
Anthony Pius Bassey, Yu Zhang, Han Wu, et al.
Food Research International (2024) Vol. 197, pp. 115168-115168
Closed Access
Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi
Huiyan Zhao, Chen Hao-wen, Guixian Wu, et al.
Food Chemistry (2024) Vol. 466, pp. 142199-142199
Closed Access
Huiyan Zhao, Chen Hao-wen, Guixian Wu, et al.
Food Chemistry (2024) Vol. 466, pp. 142199-142199
Closed Access
